Creamy Chicken Tortellini Soup – Creme De La Crumb

Why This Recipe Works

Creamy & Comforting: This chicken tortellini soup is everything you need in a comforting meal. The broth mixed with aromatics like onion, garlic and thyme along with the heavy cream create a creamy, irresistible soup.

Super Simple: Like most soups, my creamy chicken tortellini soup is easy to make. First, you sauté the veg and aromatics, then let that chicken cook up in the broth. Once the chicken is cooked, shred it and add the last few ingredients! It really is quite simple and so worth it in the end.

Great for Picky Eaters: There is literally nothing in this soup that a picky eater wouldn’t like. Cheesy chicken goodness is great for everyone! So whip up when you need a nourishing, filling soup for even the pickiest of eaters.

Here’s How to Make It

My creamy tortellini soup recipe can be made in just a few steps with a large stock pot! Here are the simple steps:

Step by Step Instructions

1. Sauté the Veg: In a large lidded pot, heat the olive oil over a medium high heat. Add the onion, carrot and celery with a pinch of salt and cook for 6-8 minutes until soft, and just starting to brown.
2. Add Aromatics: Stir in the garlic and thyme sprigs. Cook for a minute more until the garlic is aromatic, and add the wine if using. Allow to bubble for a further minutes to cook off the alcohol.
3. Add Chicken: Add the chicken broth and bring to a simmer. Then, add the chicken breasts, put the lid on and reduce the heat to low. Allow the chicken breasts to cook for 15-20 minutes, or until just cooked through.
4. Add Cream & Cheese: Remove the chicken breasts from the pot and shred the meat using two forks. Remove the thyme sprigs. Stir in the heavy cream, shredded parmesan and some cracked black pepper into the put and turn the head up to medium.
5. Cook the Tortellini: Add the tortellini and cook for 2 minutes. Return the shredded chicken and season to taste with more salt and pepper while the chicken heats through.
6. Serve & Enjoy: Serve the creamy chicken tortellini soup while hot with some chopped parsley on top if desired. Enjoy!

Expert Tips

• Don’t overcook the chicken! The key with cooking chicken breasts in liquid is to cook them at a simmer, not at a full boil. Also, right when the chicken comes to temperature you will want to take it out and shred it. If you aren’t sure if the chicken is done, use a meat thermometer to check that it has reached 165 degrees.
• Add more veggies! You can make this soup even more nourishing by adding some extra veggies. Try adding spinach or kale, along with corn and zucchini!
• To store & reheat: Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave! I don’t recommend freezing this soup due to the dairy content and the cheese tortellini.
• Cooking Time May Vary: Depending on the kind of tortellini you use, the cooking time may vary. Fresh tortellini bought from the refrigerated section will take just a few minutes to cook. The frozen and dry tortellinis will take a bit longer so let them cook until the desired texture!